My breads were already in the oven for half an hour and comes hubby demanding for something sweet. Usually I have at least some sort of cake or cookie but alas I was out of stock this time. So decided to bake a quick cake.
I usually don’t add butter to my cakes unless it’s a brownie. So this time added malai aka fresh cream and the result was awesome.
This version is egg one but will be trying the Eggless version soon enough. For now just eating my slice for today and writing this post at the same time.
This has just the right amount of sweetness (I don’t like my cakes too sweet), is moist inside and crumbly on the outside. One of my best baked indeed. I have used chocolate chips but you can use tutti frutti or assorted nuts of your choice.
1 cup wholewheat flour
4 heaps tbsp All purpose flour or maida
Big pinch of salt
3/4 cup granulated sugar
1/2 tsp baking powder
1tbsp vanilla essence
1/4 cup + 2tsp chocolate chips
1/2 cup malai/ Fresh Cream
Sift together flour, salt and baking powder keep aside.
Preheat the oven at 180°C.
Whisk the malai and sugar until sugar melts and mixture is creamy. Don’t over mix as the malai may split. I have used an electric beater in the whole process.
Now add one egg and half of flour mix in the malai mix. Whisk again. Add the second egg and the rest of the flour mix. You can add 2-3 tbsp of milk if the mix is too thick. Add in the chocolate chips gently.
The batter needs to be semi thick. Pour in a greased tin. Sprinkle some more chips on top and bake for 35-40 min until tooth pic inserted comes clean.
Ps. All the ingredients need to be at room temperature. Also you can leave the APF of you want. Just adjust the sugar as per that.
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